2 groups asparagus, trimmed (around 1½ lb/750 g)
3 mugs (750 mL) trimmed and inexactly stuffed watercress
Shallot Tarragon Vinaigrette
¼ glass (50 mL) olive oil
2 tbsp (25 mL) white wine vinegar
2 tsp (10 mL) Dijon mustard
Ocean salt and naturally ground pepper, to taste
1 little shallot, finely diced
2 tbsp (25 mL) slashed new tarragon
Spot eggs in a little pan with enough cool water to cover by 1 creep (2.5 cm); heat to the point of boiling over high warmth. Instantly expel from warmth; cover and let stand for
16 minutes. Deplete and return eggs to skillet; spread eggs with chilly water and let stand until cool. Deplete and peel.
Shallot Tarragon Vinaigrette: Meanwhile, in a dish, whisk oil, vinegar and mustard. Include salt and pepper, to taste. Mix in shallot and tarragon.
In a huge wide pan of bubbling salted water, cook asparagus until delicate fresh, around 2 minutes. Deplete and chill in chilly water. Deplete well and pat dry.
Cut eggs down the middle; separate yolks from whites. Utilizing a grater, coarsely mesh whites into a little bowl and yolks into another.
At the point when prepared to serve, line a serving platter with watercress. Delicately coat asparagus with a large portion of the vinaigrette; organize on watercress. Sprinkle with egg whites, then egg yolks. Shower with remaining vinaigrette.
Serves 6. Aggregate cooking time: 30 minutes
Per serving: 143 calories, 5 g protein, 12 g fat (2 g immersed fat), 5 g sugars, 2 g fiber, 106 mg cholesterol, 53 mg sodi